In a medium-size saucepan, bring the tomato juice, onion, celery, dried basil and thyme, peppercorns, cloves, salt, and red pepper to a boil over moderately high heat. Lower the heat and simmer for 15 minutes.

Meanwhile, in a small bowl, combine the gelatin and wine, and let stand for 5 minutes.  Add the gelatin mixture to the tomato mixture and simmer for 5 minutes.  Strain through a fine sieve into a heatproof bowl, stir in the fresh basil, and let cool to room temperature.

Rinse a 3-cup decorative mold with cold water and pour in the tomato-herb mixture. Refrigerate, covered, for 3 hours or until set. To unmold, dip the mold in a large pan filled with hot water for 5 to 10 seconds, place a serving plate over the mold, then invert the mold onto the plate. Garnish with sprigs of fresh dill, basil, or parsley.